Video:Shrimp Etouffeewith John Mitzewich
Shrimp etouffee is a classic Creole recipe that's a snap to make at home. With sweet shrimp, aromatic vegetables, and spicy sauce, it's no wonder shrimp etouffee became such a New Orleans favorite.See Transcript
Transcript:Shrimp EtouffeeHi, I'm Chef John Mitzewich for About.com, today I'm going to show you New Orleans' famous shrimp etouffee.
Start the Etouffee RouxThis Creole classic starts with a roux, so take 4 tbsp of butter and melt it in a heavy bottom pot, we're going to add 3 tbsp of flour and stir constantly. In case you don't know, a roux is just butter and flour cooked together to thicken things. Use low heat, take your time, it's going to take about 10 minutes.
And roux in Creole country is like a religion, so very important that this step is done right. And that's what you are looking for, that's called a "blond" roux.
Cook the Shrimp Etouffee VegetablesTo that add:
- 1/2 cup diced onions
- 1/2 cup celery, sliced thin
- 1/2 cup diced green peppers - I like to use pasilla peppers, dark green, great flavor
- salt and fresh ground black pepper to taste
Mix in the Shrimp Etouffee SpicesI'm also going to add:
- a big dash of hot sauce to taste
- 1 bay leaf
- 1 tsp Worcestershire sauce
Prepare the ShrimpYou need 2 pounds of peeled and deveined raw shrimp. Add 1 tsp of Cajun seasoning. There are lots of different kinds, so check the label; it should usually have different kinds of peppers in it, white pepper, cayenne pepper, dried herbs, garlic, etc. You can make your own. There are lots of recipes available.
Stir in the ShrimpThen after the vegetables are tender, we're going to add 1/2 cup of minced green onion. Stir in the shrimp, which is only going to take a couple minutes because they're small. Once the shrimp is done, the dish is basically done. Now, you don't want this too thick, and that may look a little thick, but when you put the shrimp the liquid in the shrimp will release and you'll get that perfect consistency. Adjust for salt and pepper. If you want it spicier, add more cayenne or Tabasco.
Serve the Shrimp EtouffeeEtouffee actually means smothered, so to me this is like a shrimp gravy - you don't want it too thick or too thin. We're going to put it in a bowl, and here's a good trick… if you oil the inside of a ramekin, you can pack the rice in and put that on top. That's a little restaurant trick. Top with some green onions, and that is a very simple, home version of the Creole classic, etouffee.
Once you get the technique down, it's really fun to play around with different spices, and peppers, and making it really hot, or not as hot, and so forth. I hope you give it a try. Enjoy!
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